Simplified Persian Chicken and Walnut Stew

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the 1.5 pounds of chicken thigh pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Add the 1 medium finely chopped onion to the same pot and cook over medium heat until softened and translucent, about 5 minutes.

Stir in the 1.5 cups of finely ground walnuts and cook for 2-3 minutes, stirring constantly, until fragrant.

Pour in the 1.5 cups of chicken broth and 1/2 cup of pomegranate molasses. Bring the mixture to a simmer, then reduce the heat to low.

Return the browned chicken to the pot. Stir in 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cover the pot and simmer for 30-35 minutes, or until the chicken is cooked through and tender, and the sauce has thickened.

Taste the stew and adjust seasoning with more sugar or salt if desired. Serve hot with basmati rice.